CUMBRE DE TRUJILLO CHEESE
A provocation for the senses is this sheep cheese made from pasteurized milk, according to the recipe inherited for centuries from the wisest shepherds in the area. Its ivory-white appearance and small irregular eyes sprinkling a creamy but consistent texture, anticipates the senses the pleasure of its tasting. Very aromatic, presents / displays memories of fresh milk, curd and butter, subtle aromas of nuts and vanilla, tooffe and spicy spices. The touch in the mouth is soft, with a warm, oily and very pleasant impression, and a frank but balanced taste, with memories of a well-developed sheep's milk curd and with spicy nuances at the end.
SEMI-CURED CHEESE OF PASTEURIZED MILK OF FAT SHEEP. ITS FLAVOR IS COOL: A FRESH MILK, FLORAL, CLEAN, MAY HAVE AN ACID POINT. WHITE COLOR, SIGN TO CUT AND BLIND PASTE. SOFT SKIN, WITH CERTAIN MILK. YOUR TEXTURE IS MANTECOSA.
Spread in slices of bread.
With honey, mixing salty and sweet flavor.
TYPE OF CHEESE: Semicured cheese of fatty ewe
FAT MATERIAL: Total Fat 28.79 g / 100
DRYING EXTRACT: Lactic acid 56.4% m.g. / IS
DIMENSIONS: width: 10cm // high 6cm
profile of maturatioN
CURING: 45 months
CONSERVATION AND TRANSPORTATION
USEFUL LIFE: 320 days (preserved in optimum conditions)
PREFERENCE CONSUMPTION: 320 days
STORAGE TEMPERATURE: 2º-4º %
RELATIVE HUMIDITY> 80%
CONSUMPTION TEMPERATURE: 20º
- FIRST PRIZE HARD PASTE SHEEP CHEESE IN NATIONAL CHEESE FAIR OF TRUJILLO 2011
- SILVER WCA 2013
- SILVER WCA 2010